Holm Oak Arneis 2025

I wish there was more of this variety grown in Australia, although there’s certainly enough there to please even my palate. It saw time in a non-blot egg and seasoned oak with natural fermentation and then further ageing on yeast lees for about five months. So you have the fairly typical floral, crunchy pear and stone fruit characters, but there is a degree of complex input from the winemaking which has added another dimension. It retains a crunchy, refreshing intensity and acidity and has a lovely, almost sea-spray-like mineral finish. Excellent wine for the shorter term.